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Brown Rice Pilaf with Toasted Linseeds

Nutty linseeds are an interesting addition to this rice pilaf. If you don't have time to cook brown rice, substitute basmati rice; use ¼ cup water and cook the pilaf for about 20 minutes. With its fresh lemon and parsley accent, this pilaf is excellent served with fish or chicken dishes.

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Ingredients
Serves: 6

2 teaspoons olive oil

1 medium onion chopped

1 cup brown rice

2 cups vegetable stock

3/4 cup water

1/4 cup whole linseeds

2 teaspoons freshly grated lemon zest

1 tablespoon lemon juice

1/4 cup chopped fresh parsley

2 tablespoons finely chopped fresh mint

freshly ground black pepper to taste

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DirectionsPreparation:10min › Cook:55min › Ready in:1hour5min

Heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add rice and stir for 30 seconds. Add stock and water and bring to a boil. Reduce the heat to low, cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

Meanwhile, toast the linseeds in a small, dry frying pan over medium-low heat, stirring constantly, until fragrant and starting to pop, 2 to 3 minutes. Transfer to a small bowl and let cool. Place linseeds in a spice grinder or blender and pulse several times until broken down but not ground.

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Reviews and RatingsGlobal Ratings:

(1)

Reviews in English (2)

Something else.
I didn't bother toasting or grinding the linseed as that destroys the omega 3 fatty acids. As far as I could tell it didn't alter the flavour greatly as the main taste is the lemon zest
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25 May 2009

I enjoyed this - but it might not be to everyone's taste as it is pretty healthy looking! I thought the amount of lemon zest and parsley was a lot when I read the recipe, but it can take it. The nutty flavour of the rice is nicely balanced by this combination
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25 May 2009